Sudanese Stew

Directions

  • 1 T olive oil
  • 2 chopped onions
  • 8 minced cloves garlic
  • 4 Beef simmering short ribs
  • 2lb Beef stew cubes lb
  • 1-1/2 cups crushed tomatoes
  • 3 c water
  • 6 green cardamom pods
  • 1 cinnamon stick
  • 1/2 t salt
  • 1/2 tsp pepper
  • 1/4 tsp ground cumin
  • 8 oz fresh okra , trimmed

Instructions

  • In large dutch oven, heat oil over medium-high heat; cook onions and garlic, stirring occasionally until golden.
  • Cut ribs into single-bone sections; add to pot along with stewing beef.
  • Cook over high heat, stirring occasionally, for about 30 minutes or until liquid has evaporated and beef is browned.
  • Stir in tomatoes, cardamom pods, cinnamon stick, salt, pepper and water.
  • Cover, reduce heat and simmer, stirring occasionally, for 2 hours or until beef is tender.
  • Stir in cumin and scatter okra on top.
  • Cover and cook, without stirring, for about 20 minutes or until okra is tender.
  • Discard cardamom pods and cinnamon stick. Gently stir in okra.

Recipe adapted from Canadian Living

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About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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